These Vegan Chocolate Brownies are beyond addictive! They are chewy, fudgy, rich in chocolate and so easy to make!

WATCH THE VIDEO TO SEE HOW IT’S MADE:

These Vegan Chocolate Brownies are beyond addictive! They are chewy, fudgy, rich in chocolate and so easy to make! You can't stop at just one!

If you’ve been a reader for a while, you may immediately recognise that these Vegan Chocolate Brownies are a new version of my Classic, Chewy Fudgy Brownies. Those brownies are my #1 recipe, and we make them over and over again for family, friends and uh, “us” aka me. So many of you have asked for a vegan version with flax eggs and my friends, here it is. I am in love with these chocolate magic brownies.

These Vegan Chocolate Brownies are beyond addictive! They are chewy, fudgy, rich in chocolate and so easy to make! You can't stop at just one!

Vegan-ising a recipe can be super easy, or can be really difficult. Sure, you can easily sub here and there, but sometimes everything doesn’t balance out correctly. Fortunately, after only a second batch, these brownies came out perfectly.

Also in agreement with me would be our friends who tried these. Cue the Mr. and I, driving around like September Santas in the night, dropping these babies off to friends. Their responses included “I’m moving in”, posting their brownies to IG as the best they’ve had, and bargaining as to how to get more from us. Total head sweller that made me blush, smile widely and secretly wonder if I should’ve frozen them for ME.

JOKING.

These Vegan Chocolate Brownies are beyond addictive! They are chewy, fudgy, rich in chocolate and so easy to make! You can't stop at just one!

Seriously though, give these vegan chocolate chewy fudgy brownies a try. I LOVE THAT NAME, because it’s 100% true. See how thick they look? They aren’t cake-y. They’re so rich, so fudgy, so chewy, sooo chocolate-y. I must confess that I know I can’t make another pan until Christmas because I MAY (read: will) eat it all.

P.S. SMOTHER these with pecan butter. I know, my sweet tooth is real. But the slight saltiness of pecan butter with the richness of these will make you want to do nothing but eat two of these with a glass of (almond) milk and Netflix up and running.

I just made your Friday night plans.

These Vegan Chocolate Brownies are beyond addictive! They are chewy, fudgy, rich in chocolate and so easy to make! You can't stop at just one!

Vegan Chocolate Brownies (Chewy & Fudgy)

Preparation 10 min Cook Time 35 min

Ingredients

  • 1 cup (188g) chocolate chips, melted
  • 1 cup (133.75g) all purpose flour, NOT sifted
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 flax eggs - Learn how to make a flax egg or see notes*
  • 3/4 cup (158g) brown sugar (I use raw brown sugar, cane sugar or coconut sugar)
  • 1/2 cup (100g) melted coconut oil
  • 1/4 cup water
  • 1 teaspoon pure vanilla extract
  • 1 cup chocolate chips (unmelted)

Instructions

  1. Preheat oven to 325 degrees.
  2. Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt in over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
  3. In a medium bowl, sift the flour, salt and baking soda until combined. Set aside.
  4. In a separate bowl, add the flax eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
  5. Stir in 1 cup chocolate chips.
  6. Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan. Bake for 35 minutes.
  7. When finished, remove from oven and allow to cool completely in pan on a wire rack.

by

Recipe Notes

  1. *Flax meal is ground up flax seeds. You can buy flax meal or you can ground flax seeds up in a coffee grinder or NutriBullet. Measure the tablespoon after the flax is ground up.
  2. This recipe is vegan.
    TO MAKE GLUTEN FREE
    You can use gluten free all purpose flour mix.
  3. It's up to you what type of chocolate chips you would want to use, but do not use baking chocolate (which is without sugar). You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it's the best of both worlds. If you'd like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies. I love Lily's vegan chocolate, or Enjoy Life chocolate chips.
  4. Oil instead of vegan butter in products tends to create a moister product. All you have to do is switch out equal parts of the butter for the oil.
  5. The pan size makes a huge difference! If you do not use an 8x8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
  6. PLEASE allow your brownies to cool completely! This can take about 2 hours. This is crucial for delicious, set and finished brownies. You can slice them about halfway through cooling with a plastic knife.
  7. Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down.

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If you try this Vegan Chocolate Chewy Fudgy Brownies please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

 

MORE VEGAN CHOCOLATE BROWNIES RECIPES

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No Bake Brownie Energy Bites

These Vegan Chocolate Chewy Fudgy Brownies are beyond addictive! They are chewy, fudgy, rich in chocolate and so easy to make! via https://jessicainthekitchen.com

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36 comments

  1. These brownies look divine!

  2. holy craaaap these look unreal!! omg so thick and chewy… i’m going to be dreaming about these brownies haha

  3. Looks delish. I’ve never tried the flax egg cause I’m all about using eggs. 🙂
    But yeah, for those who are opposed.
    I love Ghiradelli Chocolate Chips, they are the best.

    • Jessica says:

      Thanks Nisha! Flax eggs are a great substitute! I agree, Ghirardelli are without a doubt the best chocolate chips!!

  4. Kate says:

    Ghirardelli Chocolate Chips are no longer vegan. They have whole milk in them now… 🙁

    • Jessica says:

      Oh no! Enjoy Life it is! Thanks Kate. Mine say vegan must be the new ones!

    • Janice says:

      exactly what I have found with Ghirardelli. The Semi-Sweet used to be vegan, but now ingredients include milkfat. Too bad. They were my fav to use with baking. At least now I am seeing Enjoy Life choc chips more in stores.

  5. Janice Khorram says:

    I’ve got the brownies baking in the oven right now. A new addition to the Christmas goodies I enjoy making. Can’t wait to try them. The aroma of chocolate baking is heavenly!

    • Jessica says:

      Yay! I hope you enjoy Janice and thanks for sharing!! Remember to let them cool completely to let it set, as tempting as it may be ;).

      • Janice Khorram says:

        Out of the oven now. And I will wait to let them set as recipe calls for. They do smell so good though! ?

  6. Maranda Lopez says:

    Hi, I like your recipe but wanted to let you know, Ghirardelli isn’t vegan anymore. They added dairy.

    • Jessica says:

      Hi Maranda,

      Thanks so much! I know, I just haven’t changed it, but will now!

  7. Tonya Johnson says:

    Do you know the calories for these?

  8. C Cabrera says:

    Thank you so much for sharing this recipe! I have tried countless recipes trying to mimic boxed brownies I grew up loving and had yet to make an acceptable batch until today. They are delicious!

    • Jessica says:

      Hi C Cabrera,

      Oh wow! I’m SO glad you enjoyed!! 🙂 Thanks so much for your feedback!

  9. Lizz says:

    DELICIOUS! Made these for a friend who is vegan and even I loved them . Used CHIA SEED EGGS, instead of flax seed still came out great !

    • Jessica says:

      So happy to hear that Lizz!! Thanks for letting me know!

  10. T says:

    I doubled the recipe and baked them in a 9×13 pan for the time noted. These taste quite good, except they are extremely oily. They have a nice crunchy top and are a nice, fudge texture, and chewy. I just wish they weren’t so oily. I didn’t change anything except for not adding the unmelted chocolate chips. Not sure how that would make them not be oily, but just a thought. Might try them again and add more flour or add less oil.

    • Jessica says:

      Hey T,

      I’m glad you enjoyed! Not sure why they ended up so oily for you. It’s hard to give you a clear answer since I’m not in the kitchen with you, but I want you to know I tested these a ton and that didn’t happen to me. I would recommend cutting back to maybe ⅓ cup of coconut oil the next time. Not sure if you weighed everything out, but that really helps with the precision. I really hope that helps!!

  11. Iza says:

    I just made these, and they are amazing!
    I had to adapt the recipe to what I had at home, so I made a few changes. I used gluten-free all purpose flour (my mom is cealic), chia seeds instead of flax seeds, and cocoa powder instead of melted chocolate. Since the dough was drier than it should be because of the cacao, I adjusted the texture by adding soy milk. And voilà, perfect brownies.

    Thank you so much, Jessica.

    • Jessica says:

      Hi Iza,

      Oh I love your changes! SO so happy you and your mom enjoyed the brownies!! Thanks so much for your feedback and you’re so welcome!!

  12. Victoria says:

    Hi there, i made this recipe yesterday and followed all the steps. But my brownies turned out crumbly. Do you know why this may have been?

    • Jessica says:

      Hey Victoria,

      I’m not sure why, that hasn’t happened before! Did you measure out the ingredients? When you say crumbly, do you mean dry?

  13. Whitney says:

    I just tried these brownies tonight. The flavor was awesome, I’m just wondering where I went wrong to get a dry and crumbly texture! We’re using spoons to eat them, because a fork makes them fall apart. They taste great once they’re in our mouths, it’s just hard to get them there. Maybe they were over cooked? I used a 6×10 pan and did the full 35 minutes. Would the chocolate make a difference? I used dark chocolate chips (Pascha bitter-sweet 85% cacao).

    I definitely want to try them again, because I really want to get them as gooey and fudgy as yours look!

    • Jessica says:

      Hey Whitney!

      It’s because you used a smaller pan! Using a smaller pan size means the brownies are higher, and would need to be cooked longer, just like using a larger pan size would make them cook faster since they are thinner. I think that was the main problem. Also, did you measure out the flour? It sounds like it might not have been enough flour either. I hope you get to try them again and enjoy! I’m glad you did enjoy the flavour though!

  14. Nicole Dickison says:

    All I have is a glass baking dish 8×8. Would I have to change the temperature or time?

  15. Kara says:

    I didn’t think chcocolate chips were vegan?

    • Jessica says:

      Hi Kara,

      Yup! It’s in the notes of the recipe where I mention vegan chocolate chips. I love Lily’s vegan chocolate, or Enjoy Life chocolate chips.

  16. Kara S says:

    Mine turned out cakey. I knew it didn’t look wet enough when I put it in the tin. Maybe cup size is different in Australia?

    • Jessica says:

      Hey Kara!

      Sounds like you scooped too much flour into the brownies! I would 100% recommend using a scale since it helps way more with accuracy! I put cup measurements for convenience and because readers insist I have them, but I really don’t love them for baking recipes with too much flour (as an example) can really mess up the recipe like it did for you here. I hope that helps!

  17. Tanya says:

    Hi Jessica!

    I made these the other day with some slight variations and they were perfect! I need to make a large batch and wanted to use a 9×13 but wanted to make sure the recipe would double well or if i should bake them separately in the 8×8 pans

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